Sunbeam FP6710 Vegetables, Savoury Cabbage, Ratatouille, Tomato Onion and, Zucchini Casserole

Main courses cont.

Vegetables.

Savoury Cabbage Serves 6

1 medium cabbage

2 teaspoons oil

4 bacon rashers, rind removed, finely chopped

1 onion, peeled and finely chopped

2 teaspoons curry powder

12 shallots, finely sliced fresh ground pepper to taste

1.Wash cabbage, remove stalk and slice leaves thinly.

2.Heat oil in frypan on setting 5. Add bacon, onion and curry powder, saute until onion is tender.

3.Add cabbage and shallots. Stir to combine. Reduce heat to setting 3, cover and cook for 10 minutes, or until cabbage is tender.

Ratatouille Serves 6

1 large eggplant

4 tablespoons oil

2 onions, peeled and finely sliced

2 cloves garlic, peeled and finely chopped

2 green capsicum, seeds removed, cut into strips

500g zucchini, sliced

4 medium ripe tomatoes, roughly chopped

1 tablespoon mixed herbs fresh ground pepper to taste

1.Slice eggplant, sprinkle with salt and allow to stand for 30 minutes. Wipe away moisture with absorbent paper. Cut into 2cm cubes.

2.Heat oil in frypan on setting 5, saute onion and garlic until onion is tender.

3.Add remaining ingredients and bring to the boil. Reduce heat to simmer, cover and cook for 30-35 minutes.

Tomato Onion and
Zucchini Casserole	Serves 6

2 tablespoons oil

2 onions, peeled and finely sliced

1 clove garlic, peeled and finely chopped

500g zucchini, cut into 2cm pieces

3 large ripe tomatoes, roughly chopped

1 teaspoon Worcestershire sauce

1 tablespoon fresh chopped parsley

1 teaspoon dried basil

fresh ground pepper to taste

1.Heat oil frypan on setting 6. Add onion and garlic, saute until onion is tender.

2.Add zucchini, tomatoes, Worcestershire sauce, parsley, basil and fresh ground pepper to taste, bring to the boil.

3.Reduce heat to simmer, cover and cook until zucchini is tender.

Chinese Fried Vegetables Serves 6

2 tablespoons oil

1 onion, peeled and cut into wedges

1 clove garlic, peeled and finely chopped

1 turnip, peeled and cut into thin strips

4 celery stalks, thinly sliced

1 small cucumber, thinly sliced

125g can bamboo shoots, drained

125g mushrooms, sliced

1 teaspoon grated green ginger

1 table spoon soy sauce

1 teaspoon wine vinegar

1 teaspoon sesame oil

1.Heat oil in frypan on setting 6, saute onion and garlic until onion is tender.

2.Add all vegetables and saute for 3-4 minutes, stirring constantly.

3.Add ginger, soy sauce, vinegar and sesame oil. Cook for a further 2 minutes.

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